Zesty No-Mayo Summer Coleslaw (with Fresh Herbs) -

Zesty No-Mayo Summer Coleslaw (with Fresh Herbs)

Course: Appetizer, Salad, Side Dish

Cuisine: American, Asian, Canadian

Diet: Gluten Free, Vegetarian, Vegetarian

Keyword: dressing, salad, salad dressing, vegetables

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings:

Calories: 332kcal

The perfect summer side dish! Learn how to make a crisp, refreshing Zesty No-Mayo Coleslaw packed with fresh mint, cilantro, and a tangy vinaigrette.

Print Recipe

Ingredients

For the Coleslaw

5 cups Cabbage - about 1/2 of a small head thinly sliced
¼ large Red Onion - or 1 medium red onion, or 2 small red shallots thinly sliced
¼ cup fresh mint rinsed, leaves removed from stem & roughly chopped
¼ cup fresh cilantro rinsed, roughly chopped - include tender stems for extra flavour

For the Dressing

3 Tablespoons Apple Cider Vinegar can substitute with unseasoned rice vinegar, white wine vinegar or lime/lemon juice
4 Tablespoons Avocado Oil
1 Tablespoon white sugar
1 teaspoon chicken bouillon powder or 1/2 teaspoon Kosher salt
¼ teaspoon ground black pepper

Get Recipe Ingredients

Instructions

Soak the Onions: Thinly slice the red onion and place the slices into a small bowl of cold water to soak for a few minutes. This crucial step removes the harsh, pungent bite of the raw onion! Drain thoroughly before using.
Prep the Salad: Thinly slice the cabbage and roughly chop the fresh mint and cilantro. Combine the cabbage, drained red onion, mint, and cilantro in a large serving bowl.
Whisk the Dressing: In a small bowl or a glass jar with a lid, combine the apple cider vinegar, white sugar, avocado oil, chicken bouillon powder, and black pepper. Whisk or shake vigorously until the sugar is fully dissolved.
Toss and Chill: Pour the zesty dressing over the vegetables and herbs. Toss everything together until the salad is evenly coated.
Rest for Flavour: For the absolute best flavour and crunch, cover the bowl and refrigerate the slaw for 30 minutes up to 1 hour before serving. This ensures it gets perfectly cold and allows the cabbage to soak up the dressing! Serve alongside grilled chicken or shrimp.

Notes

The Bouillon Secret: Using chicken bouillon powder instead of standard salt acts like an MSG cheat code. It adds a rich, savoury "umami" background note that elevates this simple dressing to "Ooh-la-la" quality. Use salt to keep it vegan / vegetarian friendly!

Can I make this salad ahead of time?

Yes, but with a slight catch! Because cabbage releases water as it sits in the dressing, it will start to lose its crunch after about 4 hours. If you want to prep this for a party the next day, simply slice all your veggies and mix your dressing, but store them in separate containers in the fridge. Toss them together 1 hour before your guests arrive and refrigerate for optimal flavour!

What if I don't have Apple Cider Vinegar?

If you are out of ACV, you can easily substitute it with fresh lime juice, white wine vinegar, or unseasoned rice vinegar. All of these options will provide that necessary bright, acidic punch.

What proteins pair best with this coleslaw?

Because this slaw is incredibly light and tangy, it acts as the perfect palate cleanser for rich, savoury proteins. It is phenomenal served alongside grilled or roasted chicken, and is an absolute match made in heaven when paired with a side of freshly peeled, grilled shrimp!

Nutrition